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Ingredients

1 (5-pound) bone-in leg of lamb, trimmed of excess fat
3 tablespoons olive oil
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped mint
1 garlic clove, finely chopped
1 cup pomegranate juice
Salt and pepper to taste
1/4 cup red wine
Rosemary sprigs

Description

We Like To Make Lamb Turnovers With Any Leftovers. Cut Thawed Frozen Puff Pastry Dough Into Squares, Fill With Meat And Cooked Carrots, Potatoes, Celery Or Green Beans And Some Of The Leftover Pan Drippings From The Lamb. Fold Into Triangles And Seal, The

Wholefoods